Spring Rhubarb Salad Recipes

THIS SPRING SALAD WITH QUICK-PICKLED RHUBARB RECIPE IS SUPER-REFRESHING

Steps:

• In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
• In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.

QUICK-PICKLED RHUBARB SALAD

Steps:

• Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
• Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
• Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
• Do Ahead
• Rhubarb can be pickled 1 week ahead. Keep chilled.

FRESH SUMMER FRUIT SALAD

Steps:

• Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
• To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

REFRESHING RHUBARB SALAD

Steps:

• In a saucepan over medium heat, bring the rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, about 6-8 minutes. Remove from the heat; stir in gelatin until dissolved. Stir in the orange juice and zest. , Chill until mixture begins to thicken. Fold in strawberries. Pour into a 2-qt. bowl; chill until set. If desired, garnish with a dollop of mayonnaise, mint and strawberries.

RHUBARB SALAD WITH GOAT CHEESE

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop.
• In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese.

REFRESHING STRAWBERRY RHUBARB SALAD

Steps:

• Dice the rhubarb, or use frozen diced rhubarb and place with the water and sugar in a saucepan over medium heat bringing to a boil. Cook uncovered until rhubarb is tender, about 6 to 8 minutes. Remove from the heat; stir in gelatin until dissolved. Add orange juice and peel; mix well. Chill until mixture begins to thicken. Fold in sliced stawberries. Pour into a 2 quart bolw; chill until set. If desired, garnish with a dollop of whip topping and fresh strawberries.

SPRING RHUBARB SALAD

Steps:

• Combine rhubarb, water and sugar in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and rind. Chill until syrupy. Add strawberries. pour into 6-cup mold; chill until set.